Post by JJ Judkins on Mar 7, 2009 15:50:55 GMT -6
* Exported from MasterCook *
Scallion Biscuits
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3/4 cup butter -- divided
2 scallions -- thinly sliced
2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1 tablespoon buttermilk -- divided
Preheat the oven to 425 degrees. Sauté the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool. Sift the flour, baking soda, and salt into a large mixing bowl. Cut 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center, and add the scallions and the 3/4 cup buttermilk. Mix until a very sticky dough just holds together. Turn out onto a floured surface and knead 20 times. Pat out until 1/2 inch thick. Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart. Melt the remaining tablespoon of butter and mix with the buttermilk. Brush the butter-buttermilk mixture on the biscuits. Bake for 12-15 minutes until golden brown.
Makes 12 biscuits.
Description:
"These light buttery biscuits are one of our most popular biscuit/roll recipes. They are nice with butter or gravy, but I like them best to make ham and cheese sandwiches."
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Per Serving (excluding unknown items): 2146 Calories; 140g Fat (58.5% calories from fat); 28g Protein; 196g Carbohydrate; 8g Dietary Fiber; 373mg Cholesterol; 4573mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Vegetable; 27 1/2 Fat; 0 Other Carbohydrates.
NOTES : These light buttery biscuits are one of our most popular biscuit/roll recipes. They are nice with butter or gravy, but I like them best to make ham and cheese sandwiches.
Nutr. Assoc. : 0 0 0 0 0 0 0
Scallion Biscuits
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- divided
2 scallions -- thinly sliced
2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1 tablespoon buttermilk -- divided
Preheat the oven to 425 degrees. Sauté the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool. Sift the flour, baking soda, and salt into a large mixing bowl. Cut 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center, and add the scallions and the 3/4 cup buttermilk. Mix until a very sticky dough just holds together. Turn out onto a floured surface and knead 20 times. Pat out until 1/2 inch thick. Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart. Melt the remaining tablespoon of butter and mix with the buttermilk. Brush the butter-buttermilk mixture on the biscuits. Bake for 12-15 minutes until golden brown.
Makes 12 biscuits.
Description:
"These light buttery biscuits are one of our most popular biscuit/roll recipes. They are nice with butter or gravy, but I like them best to make ham and cheese sandwiches."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2146 Calories; 140g Fat (58.5% calories from fat); 28g Protein; 196g Carbohydrate; 8g Dietary Fiber; 373mg Cholesterol; 4573mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1/2 Vegetable; 27 1/2 Fat; 0 Other Carbohydrates.
NOTES : These light buttery biscuits are one of our most popular biscuit/roll recipes. They are nice with butter or gravy, but I like them best to make ham and cheese sandwiches.
Nutr. Assoc. : 0 0 0 0 0 0 0